1. Collection of ingredients.
2. Chop the chicken into pieces to clean the lungs, soak in clean water for 30 minutes to remove blood, and rub it in the middle to clean and change the water.
3. Drain the water.
4. Prepare accessories: cut parsley into sections; cut parsley into sections; cut peppers into circles; slice ginger; cut dried onions into pieces.
5. Prepare the bowl of juice: 1.5 tablespoons of Zhuhou sauce, 2 tablespoons of Wei Xian, 2 tablespoons of Guangdong rice wine, 1 tablespoon of oyster sauce, half tablespoon of soy sauce, 1 gram of white sugar, stir well and set aside.
6. Add oil to the wok, sauté the ginger slices, and fry the ginger aroma.
7. Add the chicken nuggets and stir fry, add 1 gram of salt and stir fry until the chicken nuggets are collected.
8. Dry fragrant and golden, pour the juice into a bowl and stir fry evenly.
9. Cover the pot and simmer for 2 minutes, remove from heat and set aside.
10. Heat the casserole, add garlic and dried onions to fragrant.
11. Pour in parsley, then add half a tablespoon of Zhu Hou sauce and stir-fry evenly over high heat.
12. Pour in the chicken pieces, without turning, cover the casserole and simmer over medium heat for 5 minutes.
13. Open the lid and turn, stir well, and boil for 2 minutes on high heat.
14. Add the red pepper rings and coriander, stir-fry evenly, cover and simmer for 10 seconds, turn off the heat and serve.
15. Finished picture.
16. Finished picture.
17. Finished picture.
Tips:1. The chicken should be drained before frying. In order to save time, you can use kitchen paper to absorb the water. Do not marinate the chicken. You need to fully stir-fry until the water is golden and dry, so as to better absorb the bowl behind. Juice, to achieve the purpose of rich sauce.
2. Without adding a drop of water during the whole process, the chicken is simmered completely by the moisture of the sauce and vegetables. The original flavor and rich seasoning. Adding water will dilute the concentration of the sauce and turn it into boiled chicken. The taste of the boiled meat is greatly reduced. . The characteristics of the finished dish: The soup does not require too much in the first half, and there is some sauce at the bottom of the pot. After the meat is eaten, add the broth and cook the dish.
3. It is recommended that you use a high-tube casserole for frying, and serve at home after frying. The meat is eaten first and then the soup is added. The space in the shallow pot is too small, and the soup is not enough to eat the shabu later. The reason why the coffee is finally moved to the shallow pot is to show the pictures to friends, and it will be moved back to the deep pot when it is finally eaten.
4. When frying chicken, add 1 gram of salt. The addition of salt helps the moisture in the chicken to be quickly cleared out. It is fried dry and fragrant, and it also gives the chicken a bit of bottom flavor.
5. The coffee is made of non-spicy chili to enhance its color. Friends who like to eat chili can add millet to enhance the flavor and color.
6. When cooking the dish, not only add the broth, but also add some salt. Don't add too much at a time, add and taste it until the saltiness meets your requirements.
7. If you use a whole chicken, you need to increase the amount of condiments to avoid lack of flavor.
